Grilled Chicken Pizza with Sriracha Crust

Sriracha and Roasted Bell Pepper Pizza Plated 1

The fresh grilled taste of vegetables and chicken gives a nice balance to the Sriracha infused crust. Consider the color and size of your peppers and chicken, then plan for an appealing design before you place them on the crust. Now add your beverage of choice and you are ready to serve!

1 pkg prepared pizza dough, at room temperature
Sriracha seasoning
1 tbsp olive oil
1 cup chicken strips cut into ¾” pieces, seasoned with salt and pepper
2 tsp lime juice
1 small bell pepper, thinly sliced
1 small onion, diced
1 cup mozzarella cheese, grated
1 green onion, diced
1 fresh tomatoes cut into wedges
1 cup angel hair slaw or shredded cabbage
1 avocado, sliced
cilantro, chopped
hot pepper, sliced

Place olive oil in 325° F Aroma Grillet. Add lime juice to seasoned chicken and cook until no longer pink. Set aside.
Grill remaining peppers and onion just until crisp tender. Set aside.
Stretch and turn the pizza dough until it is the correct shape and size and place in the bottom of the 350° F Grillet.
Cover and cook for 8 minutes. Remove the lid and flip the crust over. Brush with olive oil then lightly dust with Sriracha seasoning. Cover with the shredded cheese, then top with the grilled chicken, onions and peppers.
Cover with lid and continue cooking for another 8-10 minutes or until crust is cooked and cheese has melted.
Remove lid and top with angel hair slaw, fresh tomatoes, hot peppers, green onions and avocado slices.

Over To You
What’s your version of sriracha chicken pizza? Share and inspire us:)

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